Smoky Barbecue Kettle Potato Chips
Appears in Cook's Illustrated July/August 2019
WHY THIS RECIPE WORKS
To produce deeply crunchy kettle-style chips, we start by cutting russet potatoes into substantial 1/16-inch-thick slices. Frying them in moderately hot oil ensures that they cook up crunchy—not hard or delicate. Initially heating the oil t...